Does cooking salmon oxidize its omega-3 fats?

Everyone agrees it's a bad idea to cook with omega-3 oils due to the rapid oxidation this causes, but is it fine to consume cooked omega-3 fats in salmon (let's say baked in the oven at 350 degrees for 15 minutes) frequently? Salmon, of course, has quite a lot of omega-3s. Do its omega-3s oxidize just like omega-3 oils, or can they actually withstand oxidation when cooked?

I iwhs I could find the source (perhaps Eades...) but I remember reading that you're less likely to denature the proteins and oxidise the fats in egg yolks if you soft-fry them than if you try to soft-boil them, mainly since you can visually gauge your progress. Personally, I can never boil an egg and yet keep the yolk undamaged. Frying? Runny every time.

It's all about the fat, which runs through the muscle meat. Test it for yourself - scrape off some visible fat, render it over gentle heat so that any attached protein loosens itself and you can remove it, and then keep heating the fat until it starts to smoke. There are numbers bandied around online, but they conflict, and not everyone gauges their individual ovens/grills/stovetops precisely.

Good point. A fat soluble antioxidant, like rosemary, oregano, turmeric, or ginger, may be best to avoid oxidation of the PUFAs. Re prevention of other type of heat damage, I'm not sure you need to worry about solubility.

Ok, here goes ignorance. What would you call the 'smoke point' for salmon, then? Is it due primarily to the nature of the fat--that is, the omega 3 pufa--or to the nature of the fish? Then does it change between animal sources?

Good point. A fat soluble antioxidant, like rosemary, oregano, turmeric, or ginger, may be best to avoid oxidation of the PUFAs. Re prevention of other type of heat damage, I'm not sure you need to worry about solubility.

It's all about the fat, which runs through the muscle meat. Test it for yourself - scrape off some visible fat, render it over gentle heat so that any attached protein loosens itself and you can remove it, and then keep heating the fat until it starts to smoke. There are numbers bandied around online, but they conflict, and not everyone gauges their individual ovens/grills/stovetops precisely.

Ok, here goes ignorance. What would you call the 'smoke point' for salmon, then? Is it due primarily to the nature of the fat--that is, the omega 3 pufa--or to the nature of the fish? Then does it change between animal sources?

I iwhs I could find the source (perhaps Eades...) but I remember reading that you're less likely to denature the proteins and oxidise the fats in egg yolks if you soft-fry them than if you try to soft-boil them, mainly since you can visually gauge your progress. Personally, I can never boil an egg and yet keep the yolk undamaged. Frying? Runny every time.

Cooking salmon destroys the Omega 3, which is a highly sensitive fat. When you consider that salmon are cold-blooded and live in freezing waters that's not too hard to understand. You can eat gravlax and cold smoked salmon which haven't been destroyed be heat

The structure of Omega 3 is very sensitive to temperature. No matter what method, the temperature will destroy them easily. You're better off eating fish raw.

Let me say this, the reason Omega 3's are such a big deal is because it has so many health benefits. But wait....isn't there some perfect ratio 1:6, 1:4, 1:2. Well the scientific community says that a 1:1 ratio is the best.

Guess what, for a 1:1 ratio, you can only have 2 tbsp peanut butter, 2 tbpsp olive oil with a salmon steak. HmMMM maybe everybody needs to stop eating all that tasty junk like chicken, beef, bacon, sausage, cheese, ham, french fries. "eat in moderation" you tell me? No, once you eat one of these crappy meals, your omega 3 - 6 ratio is thrown off for days.

Basically, people keep saying you need to get more omega 3's to balance out the 6s. But it doesn't work that way. You need to almost completely change your current diet to get rid of all those omega6s.